摘要
通过对蒲菜莲子芯面包的生产配方讨论,选取影响较大的蒲菜粉添加量,白砂糖用量,油脂用量,酵母粉用量,莲子芯添加量等五个因素及相应水平进行五因素四水平正交试验,结果表明以占面粉质量百分比为参考,蒲菜莲子芯面包最佳配方是蒲菜粉添加量4%,白砂糖用量12%,油脂用量10%,酵母粉用量1.4%,莲子芯粉添加量1.0%。
The bread recipes of Typha latifolia powder and Lotus plumule powder was studied. The experiments selected Typha latifolia powder, sugar, oil, yeast and Lotus plumule powder as affecting factors in orthogonal design process of Lt6（45）. The results show that Typha latifolia powder addition is 4%, sugar addition is 12%, oil addition is 10%, yeast powder addition is 1.4% and Lotus plumule powder addition is 1.0%. The bread produced with this method has good taste, special flavour, high elasticity and beautiful color.
出处
《食品工业》
北大核心
2013年第11期86-89,共4页
The Food Industry
基金
淮安市科技局SN1176
关键词
蒲菜粉
莲子芯粉
面包
配方
Typha latifolia powder
Lotus plumule powder
bread
recipe
